Ingredients:

• 1/2 lb – skinless Chicken (preferably breast pieces)
• 10 – Clove leaves
• 1/2 tsp – ground Cardamom
• 1 sq inch – Ginger
• 5 – Garlic buds
• 1 tsp – Cinnamon powder
• 1 tsp – ground black pepper
• Salt to taste
• 3 – large Tomatoes
• 3 – large Onions
• Turmeric – 1 tsp
• Jalapeno peppers or mirchi – to taste
• 1 tsp – Poppy Seeds
• 1 cup – water
• 1 tbsp – Olive oil

Method:

1. Cut the onions into pieces 1/4 of a square inch. Cut the tomatoes.
2. Prepare a paste of garlic and ginger. Chop the jalapeno peppers.
3. Cut the chicken into sizable pieces.
4. Heat oil on very low flame. Add the onions and stir until light brown.
5. Add in the tomatoes, jalapenos and turmeric. Add a pinch of salt, and saute well.
6. Add in ginger-garlic paste, poppy seeds and the chicken pieces and wait for the sizzle to settle.
7. Add a cup of water, then the cloves, cardamom, cinnamon and black pepper.
8. Cover the vessel and cook for 15 minutes on medium high flame.
9. Partly open the vessel lid to let out the moisture.
10. Cook for another 10 minutes on low flame.
11. Taste for sourness and saltiness and also check if the broth and chicken have absorbed the spices thoroughly.
12. Serve with starch-free rice.

Recipe courtesy of Sunil